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Maine's Oat Molasses Bread

Maine’s Oat Molasses Bread: The Ultimate Guide to New England’s Most Beloved Loaf

This authentic New England staple combines the deep, complex sweetness of dark molasses with hearty rolled oats to create a deeply flavorful, tender-crumbed bread that’s been warming Maine kitchens for generations. Rich, satisfying, and absolutely magnificent toasted with butter, this bread is a true taste of American culinary heritage.

  • Total Time: 3 hours 10 minutes (including rising)
  • Yield: 2 loaves (approximately 16 slices each)

Ingredients

Oat Soaker:

  • 1½ cups old-fashioned rolled oats
  • 2 cups boiling water
  • ½ cup dark molasses (unsulfured)
  • 2 tablespoons unsalted butter
  • 1½ teaspoons salt

Yeast Mixture:

  • ½ cup warm water (105-110°F)
  • 2¼ teaspoons active dry yeast (1 packet)
  • 1 teaspoon granulated sugar

Dough:

  • 3 cups bread flour (plus up to ½ cup more as needed)
  • 1½ cups whole wheat flour

For the Crust:

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons rolled oats (for topping)
  • Flaky sea salt (optional)

Instructions

  • Make the soaker: In a large bowl, combine oats, molasses, butter, and salt. Pour boiling water over and stir until butter melts. Cool to 100-110°F, about 30-45 minutes.
  • Proof yeast: Combine warm water, sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy and fragrant.
  • Combine: Add foamy yeast mixture to cooled oat mixture. Stir gently to combine.
  • Add flour: Stir in whole wheat flour until incorporated. Add bread flour one cup at a time, mixing between additions, until a rough dough forms.
  • Knead: Turn dough onto lightly floured surface. Knead 8-10 minutes until smooth, elastic, and passing the windowpane test. Dough should remain slightly tacky.
  • First rise: Shape into a ball, place in oiled bowl, turning to coat. Cover and let rise in a warm place until doubled, 1 to 1½ hours.
  • Shape: Punch down dough, divide in half. Shape each into a loaf and place seam-side down in greased 9×5 inch loaf pans.
  • Second rise: Cover loosely and let rise until dough crowns 1 inch above pan rim, 45 minutes to 1 hour.
  • Preheat oven: Heat oven to 375°F with rack in lower third position.
  • Prepare for baking: Brush loaves with egg wash. Sprinkle with rolled oats and sea salt if using.
  • Bake: Bake 35-40 minutes until deep brown and internal temperature reaches 190-200°F. Tent with foil if browning too quickly.
  • Cool: Remove from pans immediately and cool on wire racks for at least 1 hour before slicing.

Notes

  • Dark molasses creates the most balanced flavor; blackstrap produces more intense, traditional results.
  • Do not use quick oats or steel-cut oats—old-fashioned rolled oats only.
  • Dough should remain slightly tacky; resist adding too much flour.
  • For enhanced flavor, refrigerate shaped loaves overnight for a slow cold rise, then let warm and finish rising at room
  • Verify doneness with an internal thermometer—dark crust color can be misleading.
  • Cool completely before slicing for proper crumb texture.
  • Freeze one loaf wrapped tightly for up to 3 months.
  • Toast day-old slices for the most extraordinary flavor experience.
  • Author: Emy Hayer
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/02/15/maines-oat-molasses-bread/